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–+ servings
Servings: 12

Chocolate Zucchini Bread With Cheesecake Layer

Prep Time:
20 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 50 minutes
This bread is soft, moist, chocolaty and has a cheesecake layer baked into it.
chocolate-zucchini-bread-cheesecake-layer-cream-cheese
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5 from 3 votes
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Ingredients

Cream cheese layer:

  • 8 oz (225 gr) cream cheese at room temperature
  • 1 tbsp all purpose flour
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp lemon zest

Chocolate Zucchini Bread:

  • 2 large eggs
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1/2 cup canola oil — (olive or coconut oil can be substituted)
  • 1/2 cup greek yogurt
  • 1/2 tsp baking soda
  • 1 tsp lemon zest
  • 2 cups shredded zucchini — (2 medium sized zucchini, no need to drain water)
  • 2 cups all purpose flout — (unbleached can be used)
  • 1/2 tsp salt
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/2 cup semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 F (200 C). Grease and flour a 11x5 loaf pan.
  2. In the bowl of a stand mixer beat eggs and sugar for 2 minutes, then add vanilla and oil and mix until combined.
  3. Add baking soda to greek yogurt, stir and add to egg mixture.
  4. Add shredded zucchini to mixture and stir until evenly distributed.
  5. In a separate bowl combine flour, salt, cocoa powder, baking powder and chocolate chips.
  6. Add dry ingredients to wet ingredients and mix until just combined.
  7. Cheesecake layer: In the bowl of a stand mixer with paddle attachment mix cream cheese, sugar, flour, vanilla and lemon zest. Add egg and beat until evenly distributed. Make sure you scrape sides of the bowl, to achieve a homogenous mixture.
  8. Pour 1/2 of zucchini bread batter into baking pan. Carefully spread cream cheese mixture over it. Top with the remaining zucchini bread batter.
  9. Bake for 1 hour and 20-30 minutes, until toothpick inserted comes out clean. Turn off the oven, but leave bread inside for 5 more minutes. Then take out of the oven and let it sit in the pan for 25 more minutes. Transfer to a cooling rack until it cools down completely.

Recipe Notes

Baking cream cheese filled breads can be tricky. Please make sure you watch your bread and allow extra time to bake. Baking times vary depending on the kind and size of baking pan used, oven type, climate, temperature of the ingredients.
Course: Bread
Cuisine: American
All text and images © Lyubomira L.

Nutrition Information

Calories: 383, Fat: 20g, Saturated Fat: 6g, Cholesterol: 62mg, Sodium: 232mg, Potassium: 220mg, Carbohydrates: 44g, Fiber: 1g, Sugar: 26g, Protein: 6g, Vitamin A: 355%, Vitamin C: 4.1%, Calcium: 63%, Iron: 1.9%